Class |
Date |
Description |
Price |
Location |
Seats |
| 904 |
FRI, MAR 12 2010
6:00 PM |
| Hands on First Tastes of an Oregon Spring! (LO) | | |  | | Hands on First Tastes of an Oregon Spring! Featuring a menu of local ingredients
With March’s arrival, we begin to see the first spring foods in the marketplace. This hands on class focuses on what is available within 100-miles of In Good Taste. Come discover what is available. This class is perfect for the beginner cook and is led by Barb Randall.
Oven Roasted Clams
Salmon Steamed in Savoy Cabbage
Three Ring Farm’s Chevre and Chive Mashed Potatoes
Endive Salad with Creamy Chive Dressing
Sweet Pea Shoots
Willamette Valley Vineyard’s White Wine Cake
This class will be taught in our Lake Oswego location | |
$90.00 |
Lake Oswego
BARB RANDALL |
 Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 922 |
FRI, MAR 12 2010
6:00 PM |
Hands on Italian Farmhouse Cooking
Hands on Italian Farmhouse Cooking
Enjoy a memorable evening preparing an Italian feast! We'll indulge in a four course meal spotlighting, of course, fresh homemade pasta. Italians are known for being passionate about their food - you'll know why after this evening.
Techniques you will learn include: Making fresh pasta from scratch, how to make a traditional ragu, how to clean and steam mussels.
Served upon your arrival:
Prosciutto Wrapped Shrimp with Rosemary
Warm Mussel Salad
A small salad of warm mussels, radicchio, oranges and olives
Ricotta and Chard Stuffed Savoy Cabbage Rolls
Blanched Savoy cabbage leaves stuffed with chopped chard, ricotta, and Parmesan & cooked in tomato sauce
Homemade Pasta
Spinach and plain tagliatelle pasta, handcut with a pasta machine
Mario Batali’s Pork and Veal Ragu
Slowly simmered to reach the peak of flavor
Lemon-Ricotta Fritters with Lemon Curd
Cloudlike fritters with lemon zest and luscious lemon curd dipping sauce
|
$95.00 |
Portland, OR
Louisa Neumann |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 874 |
SAT, MAR 13 2010
2:00 PM |
| Hands on: Basic Knife Skills | | |  | | Hands on Basic Knife Skills
Are you amazed by the ease with which chefs handle their knives? You, too, can learn to mince, dice, and julienne with confidence and speed. Practice the proper techniques to mince, dice, chop, slice, chiffonade, Asian julienne, and more. We'll include information of how to select and properly maintain fine knives. Remember to bring your apron (optional)!
The class lasts about 2 hours, depending on the number of questions you might have. You don't need to bring your own knives. We provide some for you to use during class.
| |
$45.00 |
Portland, OR
STAFF INSTRUCTOR |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 928 |
SAT, MAR 13 2010
6:00 PM |
Hands on Girl’s Night Out: Julia's Paris
Hands on Girl’s Night Out Julia’s Paris
Ladies, if you haven’t been to one of our popular Girls’ Night Out Classes come see what you’re missing! Chef Louisa Neumann has pulled together a classic Julia Child inspired meal based on the grand dame’s cooking adventures in Paris. After one bite of her Duck a l’Orange you’ll understand why these recipes have remained so timeless.
Techniques that you will learn include: Searing duck breast; making custard; using a double boiler; making fried rice
Shrimp Bisque with Pernod
A flavorful version of a Parisian restaurant classic. It will be made in advance and served as class begins.
Eggs en Cocotte with Asparagus
Individual poached eggs in ramekins with homemade crouton, cream and asparagus.
Duck a l’Orange
Seared Muscovy duck breast with orange reduction sauce.
Walnut and Parsley Rice
Steamed jasmine rice with shallots, parsley and walnuts.
Sabayon with Strawberries
Silky, rich custard sauce flavored with Marsala. Italians call it “zabaglione”.
Salted Praline Langues de Chat Cookies
Strangely, these thin, crisp cookies get their name from a ‘cat’s tongue’.
* The bisque will be made in advance and served at the beginning of class. |
$95.00 |
Portland, OR
Louisa Neumann |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 935 |
SAT, MAR 13 2010
6:00 PM |
| Hands on Easy Winter Dinner Party (LO) | | |  | | Hands on Easy Winter Dinner Party
Sometimes the thing that holds us back from having people over is that we don’t want to give up a whole day to prep for it. Wouldn’t it be great to invite people over for a “Wow! Where did you learn to cook this?” dinner party on Saturday night and still have most of the day to do something else? In this class we will give you some great recipes as well as tips for streamlining the cooking process including some make ahead tips if you want to further reduce your same day prep time.
Smoked Trout Crostini
Orange, Onion and Olive Salad with Hot Pepper Citrus Dressing
Perfect Roast Chicken and Roasted Artichokes
Dried Fruit Chutney
Cauliflower Steaks with Salsa Verde
Chocolate Truffle Cake
This class will be taught in our Lake Oswego location
| |
$75.00 |
Lake Oswego
Shelley McDaniel |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 860 |
SUN, MAR 14 2010
2:00 PM |
Hands on Dim Sum Favorites (LO)
Hands on Dim Sum Favorites In Cantonese “dim sum”, meaning to touch the heart, is a collective name for a variety of snacks enjoyed with tea. Anyone who has enjoyed the pleasures of these little morsels and been intrigued by the carts of delicacies whizzing by has inevitably wondered what it would be like to create these treats at home. Chef Robert Hammond will guide you through the world of dim sum assisting you to create some of the most popular of these tasty treasures that will surely touch your heart. Techniques you will learn: making dim sum - boiled water dough, wheat starch dough, preparing sweet rice, stir fry, pan fry, deep fry, steaming, braising, and forming different dumpling shapes. Due to the popularity of this class, we've added another class with the same menu on April 11.
Cha Siu Bow (Hum Bow)
barbeque pork buns Ha Gow
steamed shrimp bonnets Siu Mai
steamed pork and shrimp dumplings Chun Guen
fried spring rolls Kuo Teh
pot stickers Dow See Pai Gwat
spareribs braised in black bean sauce Nor Mai Gai
sticky rice with meat filling wrapped in lotus leaf Jasmine Tea This class will be taught in our Lake Oswego location |
$95.00 |
Lake Oswego
Robert Hammond |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 875 |
SUN, MAR 14 2010
6:00 PM |
| Paella: The Perfect Party Food | | |  | | Paella: The Perfect Party Food This saffron-scented dish from Spain is perfect entertaining food. Paella combines golden saffron, fragrant rice, garlic, sweet pepper, shellfish, sausage and fowl. The aromatic seasonings and fresh ingredients create a stunning visual presentation as well as a sumptuous feast.
Sangria
Artful blending of full bodied red wine and fresh fruit creates a delicious traditional Spanish apertif
Spicy Roasted Garbanzo Beans
Gazpacho de Congrego
Refreshing and delicious molded crab salad with lime and cumin accented with a tangy gazpacho sauce and fresh avocado
Ensalata con Arugula, Manchego y Higo
Arugula Salad with Manchego cheese, spiced poached figs and marcona almonds
Paella Valenciana
Luscious Spanish rice dish originally made by field workers outdoors over an open fire using food from the fields, and adding whatever fish and fowl were available. Our paella will include shrimp, mussels, chicken, spicy chorizo sausage and vegetables
Crème Catalan
Traditional Spanish custard with burnt caramel served with candied kumquats and almond-pine nut cookies | |
$100.00 |
Portland, OR
CHRIS ARNERICH & NANCY FORREST |
2  Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 944 |
MON, MAR 15 2010
6:00 PM |
Hands on Parisian Brasserie Comfort Food (LO)
Parisian Brasserie Comfort Food
A hands-on class with Chef Pascal Chureau In this fun hands on class, you will learn how to cook these crowd-pleasing dishes, taught by chef Pascal Chureau. Pascal, born in the heart of the Loire Valley, was raised in Bordeaux. His mother was from Morocco and the many childhood trips to that fascinating land have clearly influenced his cooking. He moved to Portland in 1999 with his wife, and became the chef/partner at Tucci Restaurant in Lake Oswego. Pascal was also executive chef and co-owner at Fenouil, located in the Pearl District, and Lucier, on Portland's waterfront. He is working on his next venture: stay tuned!
Pascal uses seasonal, organic ingredients from local area producers and farmers in his cooking. Soupe a l’ognion
Gratinée French onion soup
Salade au Crotin de Chavignole
Laitue and watercress salad, topped with baked marinated goat cheese and served with a walnut vinaigrette
Filet Mignon Béarnaise
Pan roasted filet mignon, served with a béarnaise sauce
Pommes sarladaise au épinards
Garlic potatoes and spinach
Beignet a l’Armagnac
Cardamom beignets lavished with Armagnac crème This class will be taught in our Lake Oswego location
|
$95.00 |
Lake Oswego
Pascal Chureau |
1 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 973 |
TUE, MAR 16 2010
3:00 PM |
| PRIVATE PARTY | | |  | | This day is reserved for a private cooking event. You can reserve your own private cooking class. Call us at 503.248.2015 for details or email us at cookschool@igtoregon.com | |
$0.00 |
Portland, OR
Chef |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 939 |
WED, MAR 17 2010
6:30 PM |
St. Patrick's Day Dinner
St. Patrick's Day Dinner
Kick back with a pint or three this St. Paddy's Day and learn some new cooking techniques at the same time. Our beer-themed menu includes traditional Irish classics and some modern twists as well.
Techniques you will learn include: Beer and food pairing; how to make quick breads, how to make ice cream.
No beer will be served to any participant under the age of 21
Selection of Irish Cheeses Paired with Irish Beer
Guinness-Braised Corned Beef Brisket
Colcannon (Potato and Cabbage Purée)
Irish “Soda” (Harp Lager) Bread
Murphy's Irish Stout Ice Cream with Caramel Sauce |
$85.00 |
Portland, OR
Hank Sawtelle |
8 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 854 |
THU, MAR 18 2010
6:30 PM |
| March WINEMAKER’S DINNER with Allison & Amelia | | |  | | WINEMAKER’S DINNER - MARCH
with Allison Bader & Amelia Hard
For their winter 2010 classes, Allison and Amelia will reprise dishes from some of their favorite menus from the winemaker’s dinners they’ve presented at Steamboat Inn over the past thirteen years. March’s menu* comes from their 1999 and 2000 dinners.
Spanish-Style Marinated Mussels
Grilled Asparagus Wrapped in Prosciutto
steamed mussels marinated in extra-virgin olive oil and wine vinegar with minced red onion, capers, and flame-peeled sweet red peppers, served in their shells; accompanied by asparagus spears wrapped in prosciutto and lightly browned on the grill
Creamy Puréed Greens Soup
a beautiful pale green puréed soup delicately flavored with fennel, arugula, spinach, leeks, green onions and cream
Roasted Salmon with Pinot Noir/Shallot Butter
tender roasted wild-caught salmon fillets topped with a luscious butter sauce flavored with shallots and reduced Pinot Noir; accompanied by
Buttered Haricots Verts
and
Garlic Mashed Potatoes
Cheese Course
featuring an artisan cheese from Oregon
Lemon Custard Tart with Walnut Shortbread Crust
a rich and tangy lemon custard baked in a buttery, crunchy walnut crust * We're sorry that this menu cannot be adapted for vegetarians, vegans, or those who are gluten intolerant. Please choose another class with a menu that better fits your needs. | |
$100.00 |
Portland, OR
ALLISON BADER & AMELIA HARD |
11 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 933 |
FRI, MAR 19 2010
6:00 PM |
Hands on Fiesta Cubana (LO)
Hands on Fiesta Cubana
Cuban cooking is not like Mexican, Spanish or South American. It is a rich culinary tradition influenced by many things. The abundance of tropical fruit is well represented in Cuban cuisine. The techniques, flavors and traditions brought by the Africans who came as slaves, by the Chinese who came as laborers, and by the Spanish who first colonized the island, also have made their mark on this diverse cuisine.
Black Eyed Pea Fritters with Orange Mojo Sauce
Empanadas Filled With Picadillo Cubano
Little Pastries Filled With a Filling Composed Of Ground Beef, Turkey, Raisins, Green Olives, and Lots of Spices
Avocado Pineapple and Hearts of Palm Salad
Vaca Frita with Crispy Onions and Plantain Chips
(literally, “fried cow”, but actually, tender juicy shreds of crispy beef)
Coconut Rice
Key Lime Pie
Cuban Coconut Cream Pie
This class will be taught in our Lake Oswego location |
$75.00 |
Lake Oswego
Shelley McDaniel |
4 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 878 |
FRI, MAR 19 2010
6:30 PM |
| Pacific Northwest Farmhouse Dinner | | |  | | Pacific Northwest Farmhouse Dinner
Like a patchwork quilt, Pacific Northwest cuisine is an amalgam of the immigrant cultures that make up its fabric. Food and cooking in the Pacific Northwest have always been based, regardless of style, on the bounty of ingredients from field and stream, forest and sea - the fundamental ingredient to the cuisine of the Pacific Northwest.
Join Chef and Master Gardener® Robert Hammond in celebration of the bounty of Oregon with a menu that reflects both his Southern heritage and embrace of ethnic cultures, featuring local and seasonal products, many grown in his own garden. As is his tradition, he will offer a lagniappe (a little something extra) or two not included in the menu.
Demitasse of Willapa Bay Oyster Chowder
Rigatoni with Forest Mushrooms and Sausage
Warm Cabbage Salad with Goat Cheese and Cornbread Crostini
Spice Crusted "Cowboy" Rib Eye Steak, Blue Cheese Butter
Sweet Potato Hash Browns
Chocolate Brioche Bread Pudding with Dried Cherries, Clear Creek Kirshwasser Custard Sauce | |
$95.00 |
Portland, OR
Robert Hammond |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 906 |
SAT, MAR 20 2010
6:00 PM |
Date Night: An Italian Country Dinner (hands on)
Date Night: An Italian Country Dinner A hands on cooking class for couples
Discover the joys of making fresh pasta! Forget the dried stuff in a box. There's nothing like the taste of freshly made pasta. We'll make a spinach and plain flavored pasta from scratch, filling it with a unique cheese filling topped with brown butter and amaretti. Arrive with an empty stomach because we'll also prepare meatballs and a light but flavorful salad rounded out with two gelatos and a crisp cookie. Italian wines will be served with the dinner. As always, you'll be greeted with a glass of bubbly and an appetizer of stuffed mushrooms. Come celebrate the flavors of Italy! Couples only please [The price listed is per person]
Techniques you will learn include: How to make pasta from scratch; how to make and fill ravioli; how to make gelato; proper ratios for a balanced salad dressing; and how to make brown butter sauce.
To start, enjoy a glass of bubbly with an appetizer prepared in advance by the chef.
Garlic and Thyme Stuffed Mushrooms
Prepared in advance by the chef Antipasti of Polpetti alla Napoletana
Torpedo shaped meatballs with tomato sauce
Shaved Radicchio, Green Apple and Arugula Salad with Blood Orange Vinaigrette
A light mid-course to cleanse your palate before a filling pasta
Homemade Spinach Ravioli with Ricotta, Goat Cheese and Mint
Brown Butter and Crushed Amaretti
Fresh spinach flecked pasta filled with cheeses, classic brown butter sauce
Nutella Gelato and Vanilla Gelato with Almond Lace Cookies
Two flavors of decadent gelato topped with a crunch
(Dessert will be demonstrated by the chef) |
$85.00 |
Portland, OR
Louisa Neumann |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 915 |
SAT, MAR 20 2010
6:00 PM |
| Hands On Farmhouse Dinner in Tuscany (LO) | | |  | | Hands On Italian Farmhouse Dinner Series: An Evening in Tuscany
Third in a trio of regional Italian farmhouse menus, this menu from the ever-popular Tuscan region features traditional Tuscan ingredients (tomatoes, steak, greens, olive oil, among others) in an enticing menu for a winter dinner party.
The class will take about 3-1/2 hours (6 pm to 9:30 pm).
Techniques you will learn include: Cooking with greens, pan sauces, pasta sauces, making candied fruit
Oven-Roasted Tomato Bruschetta
These garlicky slow-roasted tomatoes are equally delicious in summer made with ripe fruit. In this class, we’ll serve them to you on bruschetta with a glass of Prosecco, and will include the recipe along with ideas for several other uses for this versatile dish.
Farro and Kale Soup
This traditional soup is Tuscan comfort food in a bowl. It can be served as a starter or - with a salad and crusty Italian bread - it can become an entire meal.
Penne with Leeks and Prosciutto
Meltingly soft leeks and delicious little nuggets of prosciutto combine perfectly in this elegant pasta dish.
Bistecca alla Diavola
A Tuscan meal wouldn’t be complete without steak, this one served with a Marsala wine and hot pepper sauce.
Olive Oil Cake with Candied Tangerines
Lean to bake the Italian version of pound cake, served with whipped cream and delicious candied citrus.
This class will be taught in our Lake Oswego location
| |
$90.00 |
Lake Oswego
Caroline Lewis |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 923 |
MON, MAR 22 2010
10:30 AM |
Hands on Kids Spring Break Series (LO)
Hands on Kids' Spring Break Series
Like to travel but staying in Portland for Spring Break? Perfect! Join us as we hop continents exploring cuisines from around the world. You won’t need your passport for this adventure, just a love of good food and curiosity about where it comes from. This three day course includes lunch and lots of snacks along the way. We emphasize cleanliness, knife safety and teamwork in the kitchen. Your young aspiring chef will leave with a packet of recipes each day.
The price listed covers all 3 days and includes tuition, meal (lunch) and recipes.
The class is designed for ages: 7 - 12.
Each day the class begins at 10:30 a.m. and ends at 2 p.m.
Day 1: Asian
Thai Spring Rolls with Peanut Dipping Sauce
Won Ton Soup
Vegetable Stir Fry with Basmati Rice
Grilled Pineapple with Coconut Ice Cream
Day 2: Mexico
Tomato Salsa Fresca with Homemade Tortilla Chips
Beef Enchiladas
Mexican Rice
Churros with Hot Chocolate
Mexican Wedding Cookies
Day 3: Italy
Mini Thin Crust Pizzas with Fresh Mozzarella and Basil
Homemade Pasta
Bolognese Meat Sauce
Sun Dried Tomato Cream Sauce
Crispy Almond Lace Cookies
Nutella Chocolate Hazelnut Gelato
This series of classes will be taught in our Lake Oswego location
|
$195.00 |
Lake Oswego
Louisa Neumann |
8 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 990 |
WED, MAR 24 2010
6:30 PM |
| PRIVATE PARTY | | |  | | This day is reserved for a private cooking event. You can reserve your own private cooking class. Call us at 503.248.2015 for details or email us at cookschool@igtoregon.com | |
$0.00 |
Portland, OR
Chef |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 924 |
THU, MAR 25 2010
10:30 AM |
Hands on Teens Spring Break Series (LO)
Hands on Teens Spring Break Series
Is your teen staying in town for Spring Break? Perfect! This two day course is designed just for them. The first day we’ll develop excellent knife skills which will last a lifetime. On day two, we’ve chosen to focus on something we know that teens love - pasta! Fresh homemade pasta is a treat, fun to make and absolutely divine to eat. Each class includes lunch and snacks along the way. As always, we encourage cleanliness in the kitchen and knife safety. Students will leave with recipe packets, making it easy to recreate the dishes at home.
The price listed covers both days and includes tuition, meal (lunch) and recipes.
This series is designed for ages: 13 - 17
Each day begins 10:30 a.m. and ends by 2 p.m. Day 1: Knife Skills
Thai Spring Rolls with Peanut Dipping Sauce
Tomato Salsa Fresca with Homemade Tortilla Chips
Guacamole
Grandmother’s Vegetable Soup
Individual Molten Chocolate Cakes
Day 2: Pasta Making
Tomato and Rosemary Focaccia
Fresh Homemade Pasta - Cheese Ravioli and Linguini
Beef Ragu and Sun Dried Tomato Cream Sauce
Apple Fritters with Lemon Curd Dipping Sauce
This series of classes will be taught in our Lake Oswego location |
$150.00 |
Lake Oswego
Louisa Neumann |
12 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 916 |
SUN, MAR 28 2010
2:00 PM |
| Caramel: Sweet and Savory (Partial Participation) | | |  | | Caramel: Sweet and Savory A partial hands-on class
Caramel – it's not just for dessert! The complex flavors of cooked sugar add an interesting dimension to main courses too. You'll learn how to cook sugar to make caramel (without burning it), and how to incorporate caramel into tasty dinners and decadent desserts. We'll also discuss and demonstrate a related Spanish sweet treat – dulce de leche made from condensed milk. This partial hands-on course is appropriate for novice and experienced cooks – everyone (who wants to) will get a chance to make caramel.
Techniques you will learn include: How to caramelize sugar on the stove; how to incorporate caramel into savory sauces and stir-fries as well as desserts; how to balance sweetness with sour and salty flavors; and, how to make dulce de leche from sweetened condensed milk.
Cheese Plate with Caramel Sauce
Vietnamese-Style Caramel Chicken Wings
Caramel-Apple Roast Pork
Crème Caramel (Caramel Custard)
Dulce de Leche Ice Cream | |
$90.00 |
Portland, OR
Hank Sawtelle |
11 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 925 |
SUN, MAR 28 2010
2:00 PM |
Celebrating Julia! a hands on class (LO)
Celebrating Julia! A hands on class You’ve seen the movie, now learn how to cook like the legendary Julia! Sign up to get schooled a la Julia Child. In this hands-on class we’ll prepare a four course dinner inspired by the blockbuster “Julie & Julia”. Roll up your sleeves and learn a handful of French techniques (easier than you think) like poaching perfect eggs, emulsifying velvety hollandaise sauce, making pate brisée tart crust, braising beef, and folding a flawless soufflé.
Pissaladière Niçoise
Savory tart with onions, fresh herbs and olives
Artichokes with Hollandaise Sauce
Steamed artichokes with flawless hollandaise sauce
Warm Frisée Salad with Poached Egg and Lardons
Perfectly poached farm eggs, Frisée lettuce, crisp bacon lardons
Bœuf Bourguignon over Buttered Noodles
Beef braised in red wine with pearl onions and mushrooms
Chocolate Soufflé with Crème Anglaise
Fluffy chocolate dessert with vanilla sauce This class will be taught in our Lake Oswego location |
$95.00 |
Lake Oswego
Louisa Neumann |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 987 |
THU, APR 1 2010
6:00 PM |
| Hands on Curries of Eastern India | | |  | | Learn how to make more Indian curries, this time from Eastern India. Leena Ezekiel's dishes are always amazingly complex and full of flavor, and now you can learn how to make them yourself at home in this small and intimate class. You will learn how to make fragrant curries including one from her home state of Assam Malai Chingri Shrimp curry in coconut sauce served with lemon rice
Shor Sho Batta Fish steamed in a spicy mustard sauce and served with steamed rice
Mangsher Jhol Delicately flavored lamb curry cooked with potatoes
Fish Tenga a delicately flavored dish from Assam, Leena's home state Assam Tea | |
$95.00 |
Portland, OR
LEENA EZEKIEL |
14 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 940 |
SAT, APR 3 2010
2:00 PM |
Hands on: Basic Knife Skills
Hands on Basic Knife Skills
Are you amazed by the ease with which chefs handle their knives? You, too, can learn to mince, dice, and julienne with confidence and speed. Practice the proper techniques to mince, dice, chop, slice, chiffonade, Asian julienne, and more. We'll include information of how to select and properly maintain fine knives. Remember to bring your apron (optional)!
The class lasts about 2 hours, depending on the number of questions you might have. You don't need to bring your own knives. We provide some for you to use during class.
|
$45.00 |
Portland, OR
STAFF INSTRUCTOR |
7 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 976 |
SAT, APR 3 2010
2:00 PM |
| Hands on French Pastry: Gougères, Éclairs, and Profiteroles (LO) | | |  | | Hands on French Pastry: Gougères, Éclairs, and Profiteroles
In this class you will learn the wonderful French pastry called Pâte À Choux (pronounced pot-eh-shew) and get to experiment with several savory and sweet variations of what you can do with this very versatile dough.
You will taste (and enjoy!) everything you bake but we will not serve a full meal in this class Gougères
French puffs we will flavor 2 different ways
Wild Mushroom Stuffed Puffs
Éclairs
Pastry cream filled pastries topped with chocolate
Profiteroles
Ice cream filled cream puffs
This class will be taught in our Lake Oswego location | |
$75.00 |
Lake Oswego
Shelley McDaniel |
12 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 961 |
THU, APR 8 2010
6:30 PM |
SPRINGTIME ON THE COSTA BRAVA – MENU 1
SPRINGTIME ON THE COSTA BRAVA – MENU 1
with Allison Bader & Amelia Hard
For their spring 2010 classes, Allison and Amelia will celebrate the cuisine of the Costa Brava, the coast of Spain from Barcelona north to the border with France. This region is renowned for its superb traditional dishes boasting lively flavors, bright colors, and surprising combinations of ingredients which are sure to delight your family and friends.
Piquillo Peppers Stuffed with Brandada
a zesty antipasto of sweet-hot piquillo peppers stuffed with a rich, savory mixture of salt cod, potatoes, and garlic
Fennel Soup
a silky cream soup of fennel bulbs and onion flavored with garlic and a surprising hint of orange zest
Lamb “Platillo” with Artichokes and Peas
lamb chops braised with onions, baby artichokes, and peas, flavored with thyme, oregano, cinnamon, and bay. The dish is finished with the last-minute addition of a traditional “picada” of saffron, garlic, almonds, hazelnuts, and fried bread ground together with a mortar and pestle. We’ll serve it with crusty bread to soak up the sauce.
Chocolate Custard Cake
a luscious flourless chocolate cake with almonds, orange zest, and orange flower water, baked in a loaf pan to the consistency of a dense custard. We’ll serve it with sweetened whipped cream flavored with another splash of fragrant orange flower water. Note:
We're sorry that this menu cannot be adapted for vegetarians, vegans, or those who are gluten intolerant. Please choose another class with a menu that better fits your needs.
|
$100.00 |
Portland, OR
ALLISON BADER & AMELIA HARD |
14 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 960 |
FRI, APR 9 2010
6:00 PM |
| Date Night: Springtime in Paris (hands on) | | |  | | Date Night: Springtime in Paris
A hands on cooking class for couples
There's something romantic and magical about springtime in Paris. Join us on this nostalgic "visit" to Paris, as you recall evenings strolling around the streets of Paris. In the class, you'll learn how to make some of those lovely dishes that you enjoyed on your last trip to France.
Couples only please [The price listed is per person]
Techniques you will learn include: working with mussels, making a French savory tart, sauteing pork, making a traditional French Bearnaise sauce, and making a moist chocolate cake.
To start, enjoy a glass of French bubbly with an appetizer prepared in advance by the chef.
Chilled Mussel Salad with Lemon and Celery
Served upon your arrival
Tartines Provencales with Chevre, Butter Lettuce
Crostadas with Provencal style tapenade, roasted red pepper on salad
Pork Tenderloin with Bearnaise Sauce, Potato Cake
Sauteed tenderloin medallions, classic Bearnaise with tarragon
Wilted Julienne Zuchinni and Squash
Thinly sliced vegetables marinated with viniagrette
Gâteau au Chocolat Laced with Espresso
Warm moist chocolate cake with vanilla ice cream | |
$95.00 |
Portland, OR
Louisa Neumann |
12 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 977 |
FRI, APR 9 2010
6:00 PM |
Chef Secrets for the Home Cook (LO)
Chef Secrets for the Home Cook
In this demonstration class you will learn some fundamental techniques that can be used in combination or alone to improve your confidence and take your cooking to the next level. Crispy Zucchini Coins with Creamy Dill Dipping Sauce
Techniques: 3 stage breading, frying, versatile creamy dip
Shaved Vegetable Salad with Vinaigrette
Techniques: using a mandolin to change textures of foods, making a vinaigrette
Mushroom Stuffed Pork Tenderloin with Red Wine Shallot Sauce
Techniques: making mushroom duxelles, butterflying a roast, trussing a roast, searing meat, making a pan sauce
Roasted Smashed Potatoes
Technique: 2 step process for an alternative potato preparation
Skillet Steamed Asparagus with Hollandaise Sauce
Techniques: skillet steaming, making hollandaise sauce
Banana Walnut Torte with Caramel Sauce
Techniques: using a versatile cake recipe to make unlimited desserts, making caramel sauce from scratch
This class will be taught in our Lake Oswego location
|
$85.00 |
Lake Oswego
Shelley McDaniel |
12 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 936 |
SAT, APR 10 2010
6:00 PM |
| Hands on Succulent Steaks and Dark Chocolate | | |  | | Hands on Succulent Steaks and Dark Chocolate
Steak and chocolate share many of the same attributes—richness, depth of flavor, and an affinity for pairing with other tastes. In this class you will learn basic techniques for cooking different types of steak, a variety of sauces to mix-and-match, and intensely chocolate desserts that can be served with many foods. The techniques covered in this hands-on class will include steak fundamentals: dry rubs, sauces, sauteeing, broiling, and searing, as well as a primer on working with chocolate: correct melting, ganache, mousse, cake, and meringue. If you joined us last year, join us again for an entirely new menu!
Cheese-and-Steak Sliders
Truffle-scented sautéed mushrooms and creamy jack cheese top juicy beef between soft buns
Seared Top Sirloin with Buttermilk Blue Cheese Sauce and Mashed Yukon Gold Potatoes
Crusty, super-beefy steak with creamy sharp cheese sauce
Spice-Rubbed Skirt Steaks with Chili Sauce and Sriracha Aïoli Slaw
Hot slaw and tangy sauce are updated versions of classic sides
Rib Eyes marinated with Mediterranean Aromatics and served over Creamy Whole-Corn Polenta
Fennel and Rosemary complement the rich steaks
Chocolate Cassata
Distempered dark chocolate and grappa-soaked dried cherries flavor a rich mascarpone filling sandwiched between layers of chocolate cake; glazed with dark chocolate ganache
Chocolate Coffee Caramel Dacquoises
Chewy, crunchy, chocolaty, nut-studded layers filled with mocha mousse and served with caramel sauce
| |
$100.00 |
Portland, OR
MAYA H. KLEIN |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 956 |
SAT, APR 10 2010
6:00 PM |
PRIVATE PARTY (LO)
This day is reserved for a private cooking event. You can reserve your own private cooking class. Call us at 503.248.2015 for details or email us at cookschool@igtoregon.com |
$0.00 |
Portland, OR
Chef |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 981 |
SUN, APR 11 2010
2:00 PM |
| Hands on Hand Made Pasta 101 | | |  | | Hands on Hand Made Pasta 101
Handmade pasta 101 will be the ultimate tutorial in how to successfully make fresh pasta at home. We will learn how to master: the use of pasta machines, drying and freezing, flavoring and shapes and we will tackle the ultimate in classic pasta sauces.
Techniques you will learn include: How to make pasta dough from scratch; how to use pasta machines; how to create fillings and fill pasta; how to flavor pasta; how to store fresh pasta for later use.
Types, Shapes and Techniques
A tutorial on pasta types and shapes.
Basic Egg Pasta
We will learn how to make the basic pasta dough recipe and then play with all the variations, flavors and shapes that can be made from it: Egg Pappardelle, Wheat Tagliatelle, Spinach Fettucine
Filled Pastas
Ravioli, Canneloni, Agnolotti
Classic Sauces
Bolognaise and Alfredo | |
$95.00 |
Portland, OR
Amy Jermain |
12 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 988 |
SUN, APR 11 2010
2:00 PM |
Hands on Dim Sum Favorites (LO)
Hands on Dim Sum Favorites In Cantonese “dim sum”, meaning to touch the heart, is a collective name for a variety of snacks enjoyed with tea. Anyone who has enjoyed the pleasures of these little morsels and been intrigued by the carts of delicacies whizzing by has inevitably wondered what it would be like to create these treats at home. Chef Robert Hammond will guide you through the world of dim sum assisting you to create some of the most popular of these tasty treasures that will surely touch your heart. Techniques you will learn: making dim sum - boiled water dough, wheat starch dough, preparing sweet rice, stir fry, pan fry, deep fry, steaming, braising, and forming different dumpling shapes Cha Siu Bow (Hum Bow)
barbeque pork buns Ha Gow
steamed shrimp bonnets Siu Mai
steamed pork and shrimp dumplings Chun Guen
fried spring rolls Kuo Teh
pot stickers Dow See Pai Gwat
spareribs braised in black bean sauce Nor Mai Gai
sticky rice with meat filling wrapped in lotus leaf Jasmine Tea This class will be taught in our Lake Oswego location |
$95.00 |
Lake Oswego
Robert Hammond |
13 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 957 |
THU, APR 15 2010
10:00 AM |
| PRIVATE PARTY (LO) | | |  | | This day is reserved for a private cooking event. You can reserve your own private cooking class. Call us at 503.248.2015 for details or email us at cookschool@igtoregon.com | |
$0.00 |
Portland, OR
Chef |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 952 |
FRI, APR 16 2010
6:00 PM |
Hands on Girls Night Out: Italian Dinner Party
Hands on Girls Night Out: Italian Dinner Party Ladies, if you haven’t been to one of our popular Girls’ Night Out Classes come see what you’re missing! Chef Louisa Neumann has pulled together a fun Italian dinner party menu that you'll want to try at home.
Techniques that you will learn include: Making homemade ravioli, cooking mussels, and making a decadent chocolate cake.
Prosecco Cranberry Cocktail Wild Mushroom Bruschetta Served upon your arrival Homemade Ravioli with Prosciutto and Spinach-Ricotta Filling, Oregano Butter, Shaved Parmesan Grilled Radicchio and Romaine Salad with Balsamic-Mustard Dressing and Shaved Pecorino Mussels with Spicy Italian Sausage - parsley, white wine, garlic, shallots and crusty bread Demonstrated by the chef Louisa’s Favorite Chocolate Cake with Vanilla Gelato
|
$95.00 |
Portland, OR
Louisa Neumann |
14 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 963 |
SUN, APR 18 2010
2:00 PM |
| Hands-on Artisan Pizza Making (LO) | | |  | | Hands-on Artisan Pizza Making
In this fun hands-on class, we will explore several different styles of pizza, including classic thin crust, Chicago-style deep dish, and an addictively delicious pesto pizza. You will learn to make your own pizza crust and sauce, and we’ll discuss options for busy weeknight dinners. Plus, Chef Caroline will demo her family’s recipe for a classic Caesar salad. Note this is a vegetarian friendly class.
Garlicky Tomato Sauce
This is an easy and versatile sauce you can use for just about any pizza.
Thin Crust Pizza
We’ll talk about techniques for creating a crisp, thin crust in a home oven as well as for making a quick garlicky pizza sauce. Then, you can play with a variety of toppings to make your own personal pizza.
Two Chicago-Style Deep-dish Pizzas
This recipe is a close approximation of Pizzeria Uno’s closely guarded recipe. Learn to make two versions of this delicious pizza in your own kitchen: a classic sausage version, and a vegetarian option with spinach and cheese.
Pesto Pizza
Either homemade or store-bought pesto sauce can be used to make this amazingly delicious vegetarian pizza.
Classic Caesar Salad
Chef Caroline will demo her family’s secret recipe, including making homemade croutons (recipe provided) This class will be taught in our Lake Oswego location
| |
$75.00 |
Lake Oswego
Caroline Lewis |
4 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 983 |
SUN, APR 25 2010
05:00 PM |
A Taste Of Peru
A Taste Of Peru
Traditional dishes of Peru
Peru is a diverse and intriguing landscape of gastronomic pleasure. From the extraordinary rich shores of the South Pacific to the high plains of the Andes, Peru's cuisine offers a unique, oftentimes culturally diverse, palate of flavors and techniques. Amy Jermain, a chef trained in Peruvian cuisine, will take you on a gustatory journey through Peru. Whether you are an armchair traveler, a curious chef or a Peruvian connoisseur, come celebrate this beautiful culture with us!
Techniques you will learn include: Working with seafood; wok frying; working with unusual ingredients.
Ceviche Peruana
Halibut or any white fish with key lime, aji amarillo, red onion and yam
Papa a la Huancaina
Purple and yellow potatoes served with this traditional chile, egg, cheese sauce
Arroz con Mariscos
Classic seafood and rice stew said to be South America's adaptation of Paella.
Lomo Saltado
Popular beef 'stir fry', indicative of the Chinese influence in Peruvian cuisine. Beef shoulder with onions, ajis, tomato and fried potatoes.
Alfajores and Lucuma Ice Cream
A common dessert cookie filled with Dulce de Leche and ice cream made from lucuma, a subtropical fruit almost exclusive to Peru.
|
$100.00 |
Portland, OR
Amy Jermain |
16 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 978 |
TUE, APR 27 2010
6:00 PM |
| Hands on Making and Canning Delicious Condiments (LO) | | |  | | Hands on Making and Canning Delicious Condiments
In this class we will make and then can (using the boiling water bath method) four different condiments and taste them in different applications. Every student will take home one jar of each of the condiments we make in class.
Cranberry Habanero Jelly
featured in a zesty chicken salad
Apricot Jalapeno Jelly
served with cream cheese and crackers
Cranberry Ketchup
showcased as a topping to a moist and delicious turkey meatloaf
Roasted Red Pepper Spread with Basil And Garlic
served with crostini
This class will be taught in our Lake Oswego location
| |
$75.00 |
Lake Oswego
Shelley McDaniel |
14 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 982 |
TUE, APR 27 2010
6:30 PM |
Thai Favorites for the Home Cook
Thai at Home
Thai Favorites for the Home Cook
Thai food has quickly become a popular cuisine. Perhaps because it is so flavorful, fresh and
healthy. We will learn how to cook some of the most beloved Thai recipes.
The focus will be on how to balance the sweet, salty and sour flavors that are the center of
Thailand's cuisine. Also, we will learn how to work with some of the most unique and interesting of
ingredients.
Techniques you will learn include: cooking Thai food; how to use Thailand's unique ingredients; the art of working with rice , rice paper and rice noodles.
Fresh Spring Rolls
“Pa Pia Sod”
Easy, Fresh, simple and light; using rice paper, we will learn how to roll these salad 'packages' and what flavor combinations work the best. Served with a Chili-Tamarind sauce.
Papaya Salad
“Som Tam”
Thailand's beloved salad and popular street cart food, this salad can be found all over Thailand.
It reflects the balance and nuance of sweet, sour, spicy and salty, particular to Thai cuisine.
Beef Panang Curry
“Kaeng Phanaeng”
A Southern Thai dish. This Indian influenced coconut curry is rich and aromatic with galangal, lemongrass, shrimp paste and kaffir.
Drunken Noodles
“Phad Kee Mao”
A simple, flat rice noodle stir-fry with basil and chilis. This recipe uses basic pantry staples and can be thrown together in a snap.
Coconut Sticky Rice with Mango
“Khao Niaow Ma Muang”
A very popular thai dessert using glutinous rice and luscious ripe mango, scented with vanilla. |
$95.00 |
Portland, OR
Amy Jermain |
16 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 959 |
WED, APR 28 2010
6:00 PM |
| Hands on Intermediate Cooking Series | | |  | | In Good Taste
Hands on Intermediate Cooking Series
In Good Taste Cooking School is pleased to announce an intermediate cooking series. Chef Instructors Louisa Neumann and Hank Sawtelle will take it in turns to lead you through a culinary adventure of intermediate cooking techniques. Through this series of classes students will be exposed to a vast array of cooking techniques that are normally taught in expensive culinary schools. We will also provide exposure to new products and ideas to inspire creativity. Chefs Louisa and Hank will also teach students the secrets of meal planning and dish creation, from layering to flavor combinations, to flavor sensations.
While these classes are designed for those who have completed our Foundation Cooking Series, it is also perfect for the confident home chef.
The price of the classes are discounted significantly as you are committing to a package deal. (Classes are not transferable to another series or class).
Due to complex menus and considerations for food costs we're unable to accommodate vegetarian and gluten intolerant students in this series.
Each class in this series will be hands on and will feature a light snack during the lecture part of the class.
The price includes all 6 weeks
Week 1: Intermediate Knife Skills & Stocks Wednesday, April 28, 2010
This class will deepen your mastery of two important kitchen fundamentals: knife work and stock-making. The more comfortable you are with a knife, the faster and safer you will work, and cooking becomes more fun. You'll learn to save money by buying larger cuts of meat or whole birds, and using the bones and trim to make stocks. Once you understand how to make stocks, you'll never need to buy salty boxed “broths” again.
Techniques you will learn include: How to break down poultry and debone chicken parts; how to filet and skin a fish; how to remove silver skin from beef; how to make and use various stocks.
Beef Stock
Chicken Cacciatore or Chicken Chasseur or Beef Stroganoff
Chicken Stock
Pho Ga or Chicken Fricassee
Fish Fumet
Seafood Cioppino with fresh fish, mussels, prawns and clams
Shrimp Stock
Shrimp Bisque
Quince and Sour Cherry Bread Pudding with Crème Fraîche Ice Cream
Made in advance by the chef
Week 2: Classic Sauces
Wednesday, May 5, 2010 The word sauce means many things to many people. In this class, we’ll focus our attention on classic French-style “Mother Sauces”. Simply put, sauces enhance the flavor and add visual appeal to a dish. They have an infinite range of flavor and texture. Some cuisines use sauces as the basis of a dish while others use them as an accompaniment. In this class, time will be spent perfecting sauces that are notoriously tricky, even for the experienced home cook.
Techniques you will learn include: How to prepare balanced sauces, understanding hot and cold egg emulsions, the techniques at the heart of each sauce, basic ratio for making vinaigrette, deep frying, learning to pair the appropriate sauce with the dish.
Butter Lettuce Salad with Trio of Vinaigrettes
Light salad with featuring one of three vinaigrettes
Chicken Croquettes with Smoked Paprika Aioli
Mini shredded chicken balls bound with béchamel with flavorful dipping sauce
Classic Hollandaise Sauce over Asparagus
Luxurious butter sauce over blanched asparagus
Béchamel Lasagna Rolls with Marinara Sauce
You’ll never make lasagna the same again!
Sabayon with Strawberries
Light foamy custard sauce with Marsala wine. The Italians call is Zabaglione
Week 3: Pasta
Wednesday, May 12, 2010
In this class we’ll cover the basics of making homemade pasta, including making dough, rolling and forming noodles and preparing pasta sauces. With these tricks in your kitchen arsenal, you'll no longer be limited to dried pasta shapes and expensive store-bought “fresh” pasta.
Techniques you will learn include: Making basic and flavored pasta doughs; using different styles of pasta rolling machines; forming pasta shapes (long noodles, filled pastas, etc.); tips for handling fresh pasta.
Prosciutto and Melon
Served upon arrival
Meatball Polpette Antipasti
Light Salad
Spinach Ravioli Stuffed with Braised Beef
Sun Dried Tomato Cream Sauce or Puttanesca Sauce
Olive Oil Cake with Whipped Mascarpone and Macerated Berries Week 4: Fish and Shellfish Cookery
Wednesday, May 19, 2010
The ocean offers us a bounty of fish and shellfish and here in the Pacific Northwest we are especially lucky to have the Pacific Ocean at our doorstep. Cooking fish and shellfish can be a daunting prospect, but in this class we will share the formula for success; technique combined with freshness and simplicity.
Join us as we embrace the offerings of the ocean in this technique filled class. From the selection and purchasing to the fabrication and cooking we will share the secrets and techniques to cooking seafood to perfection, while enhancing its flavors and retaining moisture.
Techniques you will learn include: Knife skills, searing, grilling, deep frying, steaming, seasoning seafood fabrication, seafood identification, cooking and breaking down a lobster, how to mis en place, how to shuck oysters.
Chilled Shrimp, Clams and Oysters with Dipping Sauces
Demo
How to properly cook and break down a lobster
Steamed Mussels with Saffron
Mussels cooked with butter, white wine and mustard
Halibut and Spring Vegetable Tempura
Batter dipped and deep fried seafood and vegetables
Shrimp Ceviche with Tequila and Lime
Citrus marinated appetizer
Salmon with Black Lentils and Spring Leeks
Seared fillet of salmon over lentils
Dessert prepared in advance by the chef
Week 5: Charcuterie and Yeast Breads
Wednesday, May 26, 2010
Charcuterie was originally developed as a preservation technique before the days of refrigeration and today it encompasses the world of sausages, pâtés and cured meats. We will explore the craft and science of some of these age-old food preservation techniques.
Unlike other leaveners used to make breads rise, yeast fermentation adds something extra: flavor. And while yeast breads can seem intimidating, they are actually very forgiving and easy to prepare. Techniques you will learn include: Knife skills, sausage-making, making bacon, working with yeast breads including kneading, proofing, and baking techniques. We will also demonstrate an easy no-knead bread.
Students will make one fresh sausage and one yeast dough that will be used to create our meal.
Each group will make one fresh sausage and a dinner entrée with that sausage:
Spicy Italian Sausage
Pizza Contadina with sweet peppers, onions and potatoes
Merguez Sausage
Moroccan Merguez Sausage Sandwich with a harissa tomato sauce
Chicken, Sun-Dried Tomato and Basil Sausage
Pasta with Gorgonzola, Spinach and Hazelnuts
Chorizo
Seafood Paella
Maple-Cured Hickory-Smoked Bacon
Demo by Chef
Pizza Dough
The Incredible No-Knead Boule
Demo by chef
Cinnamon Rolls with Cream Cheese Icing (Dessert)
Demo by chef
Week 6: Challenging Desserts
Wednesday, June 2, 2010
A sweet finale! This is the last opportunity you have to impress your dinner guests, so make it count. Join us to learn restaurant quality desserts that never fail to impress. You’ll make and sample five recipes that will likely become standards in your recipe box. Learn a master pie dough, a method for making soufflés easy, how to churn your own gelato and make a flaky strudel.
Techniques you will learn include: How to make versatile choux pastry and pie dough, caramel from scratch, how to use gelatin properly, the correct way to handle phyllo dough, steps to making a flawless soufflé.
A light meal will be served at the beginning of class
Profiteroles with Hazelnut Gelato and Chocolate-Kahlua Sauce
Choux pastry puffs filled with gelato and drizzled chocolate sauce
Rustic Fruit Galettes
Free form seasonal fruit tart made with pâte sucrée dough
Chocolate Mousse with Almond Lace Cookies
The chef will demo silky chocolate mousse served in a martini glass with crisp cookies
Individual Lemon Soufflés
Light, citrus, tall soufflés
Apple Strudel with Caramel Sauce
Strudel made with delicate phyllo dough topped with caramel sauce All classes in the series will be taught in our Lake Oswego location
| |
$495.00 |
Lake Oswego
Louisa Neumann and Hank Sawtelle |
4 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 972 |
WED, APR 28 2010
6:00 PM |
Hands on Intermediate Knife Skills & Stocks (LO)
Hands on Intermediate Knife Skills & Stocks This class will deepen your mastery of two important kitchen fundamentals: knife work and stock-making. The more comfortable you are with a knife, the faster and safer you will work, and cooking becomes more fun. You'll learn to save money by buying larger cuts of meat or whole birds, and using the bones and trim to make stocks. Once you understand how to make stocks, you'll never need to buy salty boxed “broths” again.
Techniques you will learn include: How to break down poultry and debone chicken parts; how to filet and skin a fish; how to remove silver skin from beef; how to make and use various stocks.
Beef Stock
Chicken Cacciatore or Chicken Chasseur or Beef Stroganoff
Chicken Stock
Pho Ga or Chicken Fricassee
Fish Fumet
Seafood Cioppino with fresh fish, mussels, prawns and clams
Shrimp Stock
Shrimp Bisque
Quince and Sour Cherry Bread Pudding with Crème Fraîche Ice Cream
Made in advance by the chef This class will be taught in out LO location |
$95.00 |
Lake Oswego
Hank Sawtelle |
2 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 980 |
THU, APR 29 2010
6:00 PM |
| Hands on Indian Street Foods | | |  | | Hands on Indian Street Foods
with Leena Ezekiel
Street food is part of the culture in India. Every street corner is lined with food carts, tea stands, and mobile snack vendors and crowded with people eating throughout the day. It’s a way of life with a diversity of freshly made snacks to choose from.
Dahi Vada
Lentil dumplings in yogurt sauce served with tamarind and cilantro-mint chutney
Pani Pooris
Deep fried puffed pockets with a tangy filling of garbanzo beans and potatoes and served with a tamarind-cumin sauce, also known as gol gappa or puchkas
Samosas
Pastry packets stuffed with lamb and fried, a favorite Indian snack
Pakoras
Vegetables fritters in a garbanzo batter
Chicken Tikka Masala
Chicken marinated with spices, cilantro, and yogurt, then skewered and grilled
Masala Chai
Tea spiced with ginger, cardamom, and cloves
| |
$95.00 |
Portland, OR
LEENA EZEKIEL |
14 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 979 |
FRI, APR 30 2010
6:00 PM |
Hands on Spanish Tapas (LO)
Hands on Spanish Tapas
We’ve updated our wildly popular Spanish tapas menu. The old favorites haven’t gone anywhere. But fresh new additions like fried beef empanadas, mussels with sherry and tomato, and seared cauliflower with green goddess mint sauce are guaranteed to delight.
Techniques you will learn include: proper searing, making ganache, steaming seafood, emulsification Served Upon Your Arrival:
Spanish Sangria
Bacon Wrapped Dates
Oven Crisped Chickpeas Seasoned with Cumin, Smoked Paprika
~
Radicchio Salad with Oranges, Green Olives and Manchego with Hazelnut Dressing *
Chicken Croquettes with Smoked Paprika Aioli
Beef Empanadas
Fingerling Potatoes with Spicy Tomato Sauce
Seared Cauliflower with Green Goddess Mint Sauce
Steamed Mussels with Sherry, Tomatoes and Garlic
Spanish Meatballs in Saffron Sauce
Individual Molten Chocolate Cakes with Vanilla Bean Ice Cream
* Salad will be prepared in advance This class will be taught in our Lake Oswego location |
$95.00 |
Lake Oswego
Louisa Neumann |
14 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 989 |
FRI, APR 30 2010
6:30 PM |
| Golden Door Spa Favorites with Michel Stroot | | |  | | Golden Door Spa Favorites
with Chef Michel Stroot Michel Stroot served as executive chef of The Golden Door resort and spa for over 30 years, and is the first spa chef ever to be nominated for a James Beard Award. A pioneer in the field of healthful cooking, the Belgian-born chef combines classic French techniques and European sensibilities with America's freshest foods. As a chef, Michel has helped to define a bold style of cooking that is at once light and luxurious. Come learn his secrets for creating healthy and delicious meals for any occasion. Roasted Red Pepper Basil Mayonnaise
Served with Vegetable Crudités
Split Pea and Fresh Pea Soup with Basil
Southwest Caesar Salad with Tortilla Crisps
Firecracker Shrimp and Salmon
with Five Spice Acorn Squash,
Peanut Ginger Sauce
Basmati Rice with Almonds and Shiitake Mushrooms
Tarte Aux Pommes
French Apple Tart
| |
$95.00 |
Portland, OR
Michel Stroot |
10 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 991 |
SAT, MAY 1 2010
6:30 PM |
Farmers Market Favorites with Michel Stroot
Farmers Market Favorites
with Chef Michel Stroot Michel Stroot served as executive chef of The Golden Door resort and spa for over 30 years, and is the first spa chef ever to be nominated for a James Beard Award. A pioneer in the field of healthful cooking, the Belgian-born chef combines classic French techniques and European sensibilities with America's freshest foods. As a chef, Michel has helped to define a bold style of cooking that is at once light and luxurious. Come learn his secrets for creating healthy and delicious meals for any occasion. Farmers Market Vegetable Soup
A tasty and vibrant soup made from the best of the farmer's market
Romaine Heart and Escarole
with Kalamata Olives, Toasted Pine Nuts and Creamy Asiago Dressing
Grilled or Poached Salmon with Avocado Tarragon Aioli
Served on a Bed of Greens
Roasted Root Vegetables with Honey Balsamic and Spices
Pear Strudel with Brown Sugar Sauce and Blueberries
|
$95.00 |
Portland, OR
Michel Stroot |
10 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 970 |
SUN, MAY 2 2010
2:00 PM |
| Hands on Asian Noodle Suppers | | |  | | Hands on Asian Noodle Suppers Move over Pasta! Head east for a delicious new direction - Asian noodles to slurp, twirl and savor. In their natural habitat, these noodle dishes are eaten as snacks rather that served as part of an everyday meal. But for those with busy schedules or tight budgets, noodle suppers provide a single dish meal that are both relatively inexpensive and quick to prepare. Chef Robert Hammond will guide you through the world of Asian noodles and specialty ingredients with a variety of his favorite noodle recipes.
Techniques you'll learn: Choosing and usage of the different types of Asian noodles, stir fry, pan fry, deep fry, marinating, slippery coating, knife skills, and organizational skills. Pad Thai
Thai sweet and sour stir fried rice noodles with shrimp
Beef Chow Mien
Chinese stir fried beef and vegetables in savory gravy over thin crispy noodle pancake
Pork Lo Mien
Chinese stir fried garlicky pork and vegetables in savory gravy over egg noodles
Hawaiian Style Chow Fun
Stir fried wide wheat noodles with minced pork and vegetables
Vietnamese Grilled Lemongrass Chicken
Served over salad, rice vermicelli noodles, roasted peanuts and Vietnamese dipping sauce (Nuoc Cham)
Fresh Salad Rolls, Peanut Sauce
Stuffed with Chinese barbecue duck and vegetables
Yee Foo Wor Wonton
Fried Wontons in chicken broth with chicken and bok choy
We're sorry that this menu cannot be adapted for vegetarians, vegans, or those who are gluten intolerant. Please choose another class with a menu that better fits your needs. | |
$95.00 |
Portland, OR
Robert Hammond |
13 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 962 |
THU, MAY 6 2010
6:30 PM |
SPRINGTIME ON THE COSTA BRAVA – MENU 2
SPRINGTIME ON THE COSTA BRAVA – MENU 2
with Allison Bader & Amelia Hard
For their spring 2010 classes, Allison and Amelia will celebrate the cuisine of the Costa Brava, the coast of Spain from Barcelona north to the border with France. This region is renowned for its superb traditional dishes boasting lively flavors, bright colors, and surprising combinations of ingredients which are sure to delight your family and friends.
Sautéed Asparagus in Almond-Cumin Sauce
a lovely spring “tapa” of lightly sautéed asparagus spears served in a complex sauce of garlic, almonds, fried bread, cumin, and smoked paprika ground together with a mortar and pestle and moistened with wine vinegar
Fava Salad with Serrano Ham and Fresh Mint
fresh favas tossed with thin strips of Serrano ham, shredded romaine lettuce, and fresh mint, served in a tangy dressing of extra-virgin olive oil, mustard, and sherry vinegar
Sarsuela: Barcelona-Style Shellfish Stew
a specialty of the seafood restaurants in and around Barcelona, “sarsuela” combines clams, mussels, prawns, scallops, and calamari in a rich broth of onions, sweet red peppers, tomatoes, garlic, almonds, saffron, bay leaves, thyme and rosemary. We’ll serve it with plenty of crusty bread alongside.
Crema Catalana
our favorite version of Catalunya’s signature dessert: a melt-in-your-mouth custard flavored with vanilla, lemon zest, and fennel seeds. Note:
We're sorry that this menu cannot be adapted for vegetarians, vegans, or those who are gluten intolerant. Please choose another class with a menu that better fits your needs. |
$100.00 |
Portland, OR
ALLISON BADER & AMELIA HARD |
16 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 950 |
FRI, MAY 7 2010
6:00 PM |
| Hands on Artisan Cheese Making | | |  | | Hands on Artisan Cheese Making Making your own cheese is fun, interesting, and delicious. In this class you will make three classic Italian soft cheeses from scratch. You’ll start with whole milk, which you’ll separate into curds and whey, and you’ll learn how to knead mozzarella to create its characteristic layers. You will have samples of all three cheeses to take home. Class will conclude with a light meal of an antipasto platter with your homemade mozzarella and ricotta, paired with wine. Mozzarella
With a mild flavor and delicate texture, a classic for pizza and great in salads Ricotta
A creamy cheese often used to fill pasta and in desserts Mascarpone
Creamy and luxurious, used most commonly in desserts, most famously tiramisu Antipasto Platter
With your homemade mozzarella and ricotta | |
$95.00 |
Portland, OR
Michele Knaus |
15 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 965 |
FRI, MAY 7 2010
6:00 PM |
Hands on Sushi Technique (LO)
Hands on Sushi Technique
Experience our hands-on sushi class, given the highest possible rating in The Oregonian’s review of sushi classes. Maya will guide you through the techniques of rolled (maki) and hand-pressed (nigiri) sushi. After this class, you will be a master of the classic combinations, and will dazzle your friends by creating your own designer rolls. The class will include detailed information on the selection of the best sushi ingredients and where to buy them locally.
Miso Shiru
Miso soup
Nigiri Zushi
Pressed Sushi, including maguro, sake, izumi dai, and unagi
Makizushi
Rolled Sushi, including California roll, tekkamaki, kappamaki, and futomaki
Citrus Sorbets
(served but not demonstrated) This class will be taught in our Lake Oswego location |
$110.00 |
Lake Oswego
MAYA H. KLEIN |
11 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 964 |
SAT, MAY 8 2010
2:00 PM |
| Hands-on Fresh Pasta (LO) | | |  | | Hands-on Fresh Pasta
In this fun hands-on class, learn to make your own egg pasta dough, shaping it into tasty tortellini stuffed with meat, vegetables and cheese. We will then serve the tortellini in a lovely Italian chicken and meat broth. We will also make fresh spinach pasta, cut it into fettuccini and serve it with tomato vodka sauce. We’ll end the evening’s feast with a delicious lemon olive oil cake.
Bruschetta (Served but not made in class)
Crisp toast topped with caramelized onions and creamy Gorgonzola
Tortellini in Brodo
We’ll make tortellini with Swiss chard, prosciutto and cheese and simmer them in a rich Italian chicken and meat broth for this classic first course
Spinach Fettuccini in Vodka Sauce
Jade-green fresh pasta served in an utterly simple, rich and delicious sauce made with San Marzano tomatoes and vodka, topped with grated Parmigiano Reggiano cheese
Fennel, Arugula and Mushroom Salad
Learn the fundamentals of making a great vinaigrette with this lemony version, tossed with thin-sliced fennel, mushrooms, and peppery arugula
Lemon Olive Oil Cake
This cake has no butter, but an incredibly moist crumb and delicious flavor (Served but not made in class)
This class will be taught in our Lake Oswego location | |
$85.00 |
Lake Oswego
Caroline Lewis |
14 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 985 |
SAT, MAY 8 2010
6:30 PM |
The Whole Beast: using lesser-known cuts of meat
The Whole Beast
A study on using the lesser-known cuts of meats to make incredible meals...
One doesn't have to go too far back into the history of gastronomy to find that the most popular cuts of meat weren't tenderloin or New York strip, they were, in fact; neck, shoulder, cheeks, belly and offal such as liver, kidneys and heart.
As a matter of fact, food trends and top chefs have brought back the use of these 'lesser', often cheaper cuts of meat. Not to mention, when times are economically tough, people tend to increase their use of these cheaper cuts.
Chef Amy Jermain will explore the various 'lesser' cuts of meat available to today's consumer. And we will talk about how to use them to create very tasty dishes that are sure to please even the most finicky palate.
Techniques you will learn include: How to purchase, use and prepare various lesser-known cuts of meat; there will be a focus on using braising as a cooking technique for lesser cuts of meat; also we will study potatoes- the ultimate side dish to these cuts of meat.
Chicken Liver Mousse
Boar Neck Carnitas
Grilled Skirt Steak with Chimichurri
Cider Braised Pork Belly
Braised Oxtail Ragout
Potatoes
the best roasted potatoes and the best mashed potatoes
Affogato
ice cream with pressed coffee or aged sherry
|
$95.00 |
Portland, OR
Amy Jermain |
16 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 951 |
SUN, MAY 9 2010
2:00 PM |
| Hands on Julia Child: Springtime Dinner | | |  | | Hands on Julia Child: Springtime Dinner
This is a special Mother’s Day treat…
After a handful of sold out winter dinners inspired by “Julia”, Chef Jeremy Niehuss is offering a lighter Springtime menu celebrating the late great Julia Child. In this class we’ll use Julia’s recipes to cover classic French techniques that are easily adapted to your home kitchen. Some highlights include: Julia’s foolproof vinaigrette - you’ll learn that a simple ratio results in a perfectly balanced salad dressing. Cooking “en papillote” sounds complicated but it’s an easy and healthy way to prepare seafood and even chicken. Pâte à choux pastry can take you many places - this versatile dough is used to make eclairs, profiteroles, and light Gougères cheese puffs. We'll wrap up the meal in style. The French love their sauces! Julia loved to pair luxurious sabayon custard with strawberries.
Kir Royale Champagne Cocktail
Crème de cassis and bubbly
Chicken Liver Mousse
Rich, smooth chicken liver mousse served with toast points. Made by the chef and served upon arrival
Classic Gougères
Pâte à choux savory pastry puffs with gruyere cheese
Basic Green Salad with Julia’s Lemon-Oil Dressing
Butter lettuce with sliced radishes, chopped fresh herbs, lemon Dijon vinaigrette
Salmon en Papillote with Zucchini, Carrot and Shiitake Mushrooms
Fillet of salmon baked in parchment paper with julienned vegetables
Rice Pilaf with Onions and Asparagus
Long grained rice cooked in chicken stock
Sabayon with Oregon Strawberries
Classic silky French custard sauce with Marsala wine. Italians call is Zabaglione
| |
$95.00 |
Portland, OR
Jeremy Niehuss |
12 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 986 |
THU, MAY 13 2010
6:00 PM |
Hands on Curries 101
Hands on Curries 101
This class is for the ‘curry curious’ and will show you the simple steps of making a sumptuous curry with meats, fish, vegetables and lentils. Leena will talk about the uses of different spices in Indian curries and share her favorite blends.
Chicken Curry 101
Tender pieces of chicken thighs cooked with onions, ginger, garlic, fresh herbs and flavored with garam masala, cumin, turmeric and other spices
Fish Curry
Tilapia or trout steaks, lightly marinated with turmeric and salt and then cooked in a spicy onion, tomato and yogurt sauce.
Gobi Mattar – Vegetable Curry
Cauliflower and peas cooked with curry spices
Daal Maharani – Lentil Curry
Simple yellow lentils, simmered with spices and fresh herbs and flavored with whole spices and ghee (clarified butter)
Bengan Bhartha – Vegetable Curry
Roasted eggplant with tomatoes, fresh cilantro and aromatic spices
Ghee Bhat – Fragrant Indian Rice
Aromatic basmati rice flavored with ghee and cumin seeds
|
$90.00 |
Portland, OR
LEENA EZEKIEL |
14 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 984 |
FRI, MAY 14 2010
6:30 PM |
| Southern Favorites with Amy Jermain | | |  | | Southern Favorites
From my hometown to yours...
Join Amy Jermain, as she takes you on a culinary tour of her favorite hometown delights.
Originally from Atlanta, Amy's passion for her native southern cuisine is evident, as she weaves
this southern menu with the stories and histories that make it so soul satisfying.
Techniques you will learn include: How to make the most amazing fried chicken; favorite Southern breads, cornbread and biscuits; how to work with grits and greens.
Deviled Eggs
Oh boy, were these ever my favorites! Classic recipe, as well as, a variety of twists for added appeal.
Jalapeno Hushpuppies
Bet you can't eat just one!
We'll make a honey whipped butter to serve with these piping hot Southern treats.
Southern Fried Chicken with Cream Gravy
We'll show you how to make the perfect cast iron skillet fried chicken. Tender and juicy served with a classic peppery cream gravy.
Cheddar Grits
We'll solve the mystery about grits, instant and stone ground, and talk about the differences between polenta and cornmeal.
Collard Greens with Pork
No more drab boiled greens. We'll show you how to maximize the flavors of this southern staple.
Buttermilk Biscuits
We can't do Southern food without biscuits. Every household has their recipe. These are classic drop biscuits. Simple and fluffy.
Pecan Pie
A ubiquitous southern dessert.
We'll show you how to master this simple ode to the popular southern nut.
We'll also make the perfect hand whipped sweet cream! | |
$90.00 |
Portland, OR
Amy Jermain |
16 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 941 |
SAT, MAY 15 2010
2:00 PM |
Hands on: Basic Knife Skills
Hands on Basic Knife Skills
Are you amazed by the ease with which chefs handle their knives? You, too, can learn to mince, dice, and julienne with confidence and speed. Practice the proper techniques to mince, dice, chop, slice, chiffonade, Asian julienne, and more. We'll include information of how to select and properly maintain fine knives. Remember to bring your apron (optional)!
The class lasts about 2 hours, depending on the number of questions you might have. You don't need to bring your own knives. We provide some for you to use during class.
|
$45.00 |
Portland, OR
STAFF INSTRUCTOR |
10 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 975 |
SUN, MAY 16 2010
05:00 PM |
| Taste of Oregon | | |  | | Taste of Oregon
This demonstration class is designed to showcase Oregon food products - and there are a lot! We’ve chosen a handful of our favorites for this class. In their own unique way, each of these locally crafted products will help make your next meal easier to prepare and more delicious.
Chef Louisa Neumann will feature seven small plates, each anchored by a locally made sauce, spice, oil or nut. As you might expect, we’ll feature Oregon wines. As a special bonus, Dulcet Cuisine chef/owner Pam Kraemer will stop by to share her newest products. We hope to have one or two other surprise guests as well. See a complete list of the products below.
Bagna Cauda
Warm Italian olive dip with Red Ridge Farm’s Arbequina Extra Virgin Olive Oil, fresh vegetables
Crostini of Crimini Mushrooms and Gruyere Cheese
Marinated crimini mushrooms, gruyere cheese, Dulcet Cuisine’s Lemon Dill Mustard Sauce
Roasted Halibut with Citrus Beurre Blanc Sauce, Shaved Fennel and Green Apple
Fillet of halibut with spiced citrus beurre blanc sauce, Lords of Salt Hazelnut Sea Salt, shaved salad
Shrimp Ceviche with Tequila and Lime
Marinated-cooked shrimp, vegetables and avocado with Habenero Essential Cane Sugar
Suleiman's Pilaf with Roasted Hazelnuts
Indian pilaf with Cattail Creak Lamb shank, dried fruits, and Freddy Guy’s Hazelnuts
Mini Moroccan Lamb Burgers
Cattail Creek lamb, Dulcet Cuisine Moroccan Cooking Spice and Rub, Dulcet Cuisine Moroccan Ketchup
Hazelnut Gelato with Crisp Florentine Cookies
Freddy Guy’s Hazelnut Gelato with Italian lace cookies
Featured Products:
Cattail Creek Lamb
Dulcet Cuisine Moroccan Cooking Spice and Rub
Dulcet Cuisine Moroccan Ketchup
Dulcet Cuisine Lemon Dill Mustard Sauce
Habenero Essential Cane Sugar
Lords of Salt Hazelnut Sea Salt
Red Ridge Farm’s Extra Virgin Olive Oil
Freddy Guy’s Hazelnuts | |
$95.00 |
Portland, OR
Louisa Neumann |
12 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 969 |
MON, MAY 17 2010
6:30 PM |
Spring Dinner with Cory Schreiber
Spring Dinner
with Chef Cory Schreiber Cory Schreiber opened Wildwood Restaurant in Portland more than twelve years ago and rapidly became a leader in the region's bustling culinary scene. He won the James Beard Award in 1998 for Best Chef Pacific Northwest. His cuisine is inspired by the region's bounty and draws upon local and seasonal products. Join Cory as he demonstrates dishes that have won him national acclaim. We'll serve local wines with the menu. Grilled Asparagus “Polannaise”
with Green Olives and Smoky Bacon
Fresh Linguini with Favas, Peas, Mustard Cream and Parmesan
Thyme Roasted Duck Breast and Leg
with Morels, Spinach, Spring Onions and Potatoes
Rhubarb and Bing Cherry Brown Betty
with orange ginger ice cream
|
$110.00 |
Portland, OR
Cory Schreiber |
16 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 929 |
THU, MAY 20 2010
6:00 PM |
| Hands on Cutting Edge Knife Skills (LO) | | |  | | Hands on Cutting Edge Knife Skills In our cutting edge knife skills class you’ll do more than chop. We’ll build a meal together while developing knife skills that will make you a star chef in your own kitchen. Get to know the chef’s most important tool a little better. You’ll leave having practiced all of the fundamental cuts - mince, dice, brunoise, batonnet and julienne. We’ll also learn what to look for when buying a good chef knife (it’s an investment!). It’s not enough to own one - learn how to properly hone and sharpen. This is the perfect class for beginning cooks and also those trying to break bad habits.
Thai Vegetable Spring Rolls with Peanut Dipping Sauce
Bonus Recipe: Classic Vegetable Soup
A tasty result from all that chopping!
Chicken Stir Fry with Basmati Rice
Coconut Tapioca Pudding with Mango
The dessert will be prepared by the chef in advance This class will be taught in our Lake Oswego location | |
$75.00 |
Lake Oswego
Louisa Neumann |
14 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 930 |
THU, MAY 20 2010
6:30 PM |
Stir Fry Mastery - Grace Young
Stir-Fry Mastery with award-winning cookbook author, Grace Young
Award-winning cookbook author Grace Young shares tips and techniques from her newest cookbook Stir-Frying to the Sky's Edge. Young is the winner of numerous IACP culinary awards including the Jane Grigson Award for scholarship. The Breath of a Wok also was selected as one of the best cookbooks of the year by numerous publications including Food & Wine, Fine Cooking, Bon Appetit, the Chicago Tribune, and Epicurious. Young's first book, The Wisdom of the Chinese Kitchen, won the 2000 IACP International Cookbook Award.
Grace will devote special attention to the secrets for stir-frying with success emphasizing the particular tips you need to know for stir-frying meat, poultry, seafood, vegetables, and rice. She will also demonstrate the unusual stir-fry technique of velveting chicken revered for the exceptional succulence it brings and share with students how to season and care for your wok.
Chinese Trinidadian Stir-Fried Shrimp with Rum
Beef and Broccoli
Yangchow Fried Rice
Velvet Chicken with Asparagus
Seasoning Your Wok with Stir-Fried Aromatics |
$100.00 |
Portland, OR
Grace Young |
8 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 958 |
SAT, MAY 22 2010
10:30 AM |
| PRIVATE PARTY (LO) | | |  | | This day is reserved for a private cooking event. You can reserve your own private cooking class. Call us at 503.248.2015 for details or email us at cookschool@igtoregon.com | |
$0.00 |
Lake Oswego
Chef |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 971 |
SAT, MAY 22 2010
4:00 PM |
Hands-On Fresh From the Farmers Market (LO)
Hands-On Fresh From the Farmers Market
This class is the first in a series of monthly hands-on menus taught by chef and vegetable gardener Caroline Lewis and inspired by what is at its peak at farmers markets each month. Our May menu features several short-season delicacies: wild Copper River salmon, garlic shoots, and the first spring asparagus.
Blanc de Poireaux
This warm, creamy spread for bruschetta or crackers is made from sweet young leeks, pancetta and cream. Enjoy it now; it’s also a versatile and elegant appetizer throughout the year.
Cream of Asparagus Soup
A sensational creamy soup, this is velvety, bright green, and is the essence of spring in a bowl.
Seared Wild Salmon
As with most great ingredients, this ruby red wild salmon is so flavorful and fresh, it should be treated simply and cooked perfectly. We’ll pan-sear the filets in olive oil, sea salt and fresh herbs.
Risotto Primavera
Learn the secrets of making great risotto with this lovely spring version including garlic shoots, asparagus and perhaps some early spring morels, if available.
Ice Cream with Fleur de Sel Caramel Sauce
Caramel is a magical trick to have up your sleeve and is delicious drizzled over ice cream.
This sophisticated version features honey, crème fraîche and fleur de sel. This class will be taught in our Lake Oswego location
|
$90.00 |
Lake Oswego
Caroline Lewis |
11 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 953 |
TUE, MAY 25 2010
6:30 PM |
| Easy Nostrana Favorites with Cathy Whims | | |  | | Easy Nostrana Favorites
with Cathy Whims Cathy Whims has been serving classic Italian fare to Portland diners for years, and she is dedicated to marrying Italian culinary tradition with the fresh and local foods of the Northwest. Her restaurant, Nostrana, was named Restaurant of the Year by the Oregonian. Previously, under Cathy's guidance as Executive Chef and co-owner, Genoa gained national recognition. In this class, Cathy show youhow to make some new dishes from her lovely restaurant. Spicy Baked Crab
with smokey paprika butter
Baked Penne with Tomato Cream and 5 Cheeses
Pappardelle with Spinach and Tomato Sugo
Pork, Pine Nut and Porcini 'Burger'
Panna Cotta with Rhubarb Salsa | |
$95.00 |
Portland, OR
Cathy Whims |
15 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 967 |
FRI, MAY 28 2010
6:00 PM |
Hands on: Classic Sauces (LO)
Hands on: Classic Sauces
Some sauces have a reputation for being fickle. But don’t believe the rumors! Most sauces are based on simple technique - even the intimadating hollandaise. We'll take the mystery out of sauce making. You'll see how a great sauce can enhance something as simple as seared white fish. You’ll learn all about "Mother Sauces" and why the French are so proud of them. Come learn why these sauces will never go out of style!
Sizzling Garlic Shrimp with Smoked Paprika and Lemon Aioli
Served upon your arrival
Poached Eggs en Cocotte with Hollandaise
Hollandaise will be demonstrated by the chef
Salad with Butter Lettuce, Radish, Warm Goat Cheese, Lemon Dijon Vinaigrette
Salad with breaded and warmed goat cheese, perfectly balanced vinaigrette
Roasted Halibut with Citrus Beurre Blanc Sauce and Mashed Edamame with Mint
Buttered Basmati Rice
Chocolate Soufflé with Crème Anglaise
Classic soufflé with chilled vanilla dessert sauce
This class will be taught in our Lake Oswego location
|
$95.00 |
Lake Oswego
Louisa Neumann |
14 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 968 |
FRI, JUN 4 2010
6:00 PM |
| Hands on Saute 101 (LO) | | |  | | | | |
